Beef Carpaccio
Nam Jim Jaew, Herb Oil, Lime, Red Onion, Thai Basil
Chef Molli Voraotsady of So So Fed | Atlanta
Yield: 2 servings
Adapted by StarChefs | april 2023
INGREDIENTS
Nam Jim Jaew:
1 Thai chile
1 clove garlic
2 tablespoons melted palm sugar
2 tablespoons fish sauce
1 tablespoon tamarind concentrate
¼ teaspoon lime juice
1 teaspoon Sriracha
½ teaspoon chile flakes
2 teaspoons toasted rice powder
Herb Oil:
1 cup cilantro leaves
1 cup Thai basil leaves
½ cup neutral oil
To Assemble and Serve:
5 ounces beef tenderloin, sliced
Neutral oil
Lime juice
Sliced red onion
Thai basil
Sliced Thai chile
Toasted rice powder
METHOD
For the Nam Jim Jaew:
In a mortar and pestle, pound chile and garlic until a paste is achieved. Add remaining ingredients and mix to combine. Set aside.
For the Green Herb Oil:
Bring a small pot of water to a boil. Blanch herbs 15 seconds, then immediately shock in ice water. Once cooled, squeeze out excess water. Transfer herbs to a Vitamix blender and slowly stream in oil until mixture is emulsified. Strain through a cheesecloth and store in an airtight container.
To Assemble and Serve:
Brush beef with oil. Between two pieces of plastic wrap, pound beef with a meat mallet until paper thin. Transfer to the center of a serving plate. Squeeze lime juice over meat. Drizzle 1 teaspoon Herb Oil and 1 tablespoon Nam Jim Jaew Sauce over top. Garnish with red onion, Thai basil, Thai chile, and toasted rice powder.
